Cuisine

MORO: THE COOKBOOK

SAM & SAM CLARK, EBURY, 2003, $54.99

I can clearly remember the first dinner party I cooked from Moro. Butterflied lamb with Spanish marinade, saffron rice, grilled asparagus, feta and spinach salad. A platter of patatas bravas to start – to this day it remains my best recipe for bravas sauce. A plate of Nigel Slater’s chocolate truffles (from Appetite) to finish. It’s everything a classic cookbook should be: a pleasure to read, to cook from and to eat.

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2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/283021172840514

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